27 Yummy Baby Shower Desserts That Are Easy To Make

Holding a baby shower and the mom-to-be has a sweet tooth? Then any number of mouth-watering delicacies will not satisfy her unless you pep up the menu with as many desserts as possible.

You might say that you are having a cake and cookies already to satisfy the lady’s sweet cravings. But surprise her and the guests with some real desserts. For a change make them at home and show your love for the mommy-in-the-queue.

Sounds interesting, right? Then read on as MomJunction has come up with numerous varieties of baby shower desserts. Get the ingredients, follow the steps, prepare the dessert and serve it to your guests!

We have segregated the desserts into various categories, both gender-specific and gender-neutral. Choose them as per your liking.

Non-Gender Revealing Baby Shower Desserts

1. Onesie cake

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You don’t need any special pans or carving skills to make this onesie. Just a classic, rectangular baking dish and some simple tools.

Bake a cake in a glass baking dish, and trim the top of the cake flat and even.

Cut a half circle from the middle of one end of the cake to make it a neck hole.

Cut the corners of the opposite end of the cake to make onsie’s leg holes. Keep the cut slightly arched.

Make the onesie’s sleeves with the cut out legs. Remove the arched side so they are flat. Place he sleeves against the sides of the cake, lining the corners up with the top edge of the cake.

Cover the cake with butter cream frosting and coat the freshly coated surface with a layer of sprinklers. Now place a piece of parchment paper on top of the cake and gently press the sprinkles into the butter cream. This will give you a smooth, even surface to pipe the onsie’s details.

Put wafers and almonds in a food processor until finely ground. Add some butter and two tablespoons sugar; blend well. Spread the mixture on the bottom of a nine inch spring form pan. Freeze it for 20 minutes.

Pour cream in a saucepan; sprinkle gelatin over the top. Let it stand for 10 minutes. Cook the cream mixture over medium-low heat; stir constantly until gelatin dissolves. Let it cool for 10 minutes.

In a food processor, process yogurt, cream cheese, vanilla, salt, and the remaining sugar, until smooth. Add cream mixture in to the food processor and process well.

Pour the filling into the crust and smooth it with a rubber spatula. Cover the pan with plastic wrap and chill until firm, at least for six hours.

To make the berry toppings, toss together the ingredients of each topping and then the berries; let them macerate, stirring occasionally, until the mixture is syrupy.

When cake pan is ready, serve with the desired berry toppings.

Nutritional values:

Calories: 200kcalFat: 18gCarbs: 20.4gProtein: 4.4g

4. No Bake Ice Cream Cake

This crazy delicious mix of ice cream and cookies is sure to wow a crowd. Serve it cold.

Image: Shutterstock

Preparation time: 20minCooking time: 0minTotal time: 20minServes: 10

You will need:

Chocolate ice cream (soft)

5 ice cream sandwiches

12 Oreo cookies crushed

1/2 jar hot fudge

1 can homemade whipped cream (optional)

How to:

Line a loaf pan with plastic wrap, leaving a good amount hanging over each long side.

Spread a layer of softened ice cream about half-inch thick across the bottom of the pan.

Line up five ice cream sandwiches on top of the ice cream layer.

Spread half a jar of hot fudge topping on the ice cream bars, and sprinkle on a layer of crushed Oreo cookies. Keep aside about one-fourth cup of the crushed cookies.

Add the final layer of chocolate ice cream and fold the plastic wrap over the top. Place it in the freezer for four hours to freeze.

After freezing, lift the entire ice cream cake out of the pan using the plastic wrap and transfer it to a serving platter. Cover the top with whipped cream and the remaining crushed Oreo cookies.

Nutritional values:

Calories: 510kcalFat: 28gCarbs: 609Protein: 7g

If you want to serve some bite-sized desserts for your guests, then scroll down to find some innovative yet yummy mini desserts for your baby shower.

Spray the cookie scoop with non-stick spray or butter. Take small bunch of rice krispies treats when they are in moldable stage and stuff them into the cookie scoop. Pack it tightly.

Remove the rice krispies from the scoop. You may have to spray non-stick spray several times on the cookie scoop during the process.

Melt candies or almond bark and place it in a sandwich size Ziploc bag. Cut the one corner off and drizzle the candy over the krispies scoops. Hold the bag directly over the top and let it drip down the sides.

Before the candy sets, add sprinkles and sixlets to the krispies scoop.

Put the scoops on the cones. To help glue the scoops on to the cones, dip the edge of the cone in some extra candy melts and before the candy sets put the krispies scoop on the cone. You could also fill cones with frosting.

Nutritional values:

Calories: 160kcalFat: 0.60gCarbs: 25gProtein: 2g

6. Coconut vanilla panna cotta with grapefruit gelee

The tartness of sweet grapefruit is balanced with a refreshing tropical tinge of coconut in this brightly layered dessert.

Image: Shutterstock

Preparation time: 30minCooking time: 15minTotal time: 45minServes: 4

You will need:

1 14oz can coconut milk

3tbsp Sugar

½ vanilla bean, slit and seeds scraped

2tbsp water

1½tsp gelatin (powdered)

For the grapefruit gelee:

½ cup fresh grapefruit juice, divided

¾tsp gelatin (powdered)

1tbsp sugar

1 grapefruit, segmented

Mint leaves for garnish

How to:

Pour two tablespoon water into a small bowl. Sprinkle the 1½ teaspoon gelatin over the water and it to bloom for five minutes.

Place the coconut milk, sugar, and vanilla bean in a small saucepan and bring just to a simmer. Remove from the heat and add the bloomed gelatin to the pan. Beat the coconut milk-gelatin mixture until the gelatin has completely dissolved, to make the panna cotta mixture.

Divide the panna cotta mixture evenly between ramekins. Refrigerate it for at least three hours, or until firmly set. To make the grapefruit gelee:

Place two tablespoon of the grapefruit juice in a small bowl. Sprinkle the gelatin over the juice and allow it to bloom for five minutes.

Place the remaining grapefruit juice and one tablespoon sugar in a small saucepan. Bring the juice to a boil and add the bloomed gelatin. Beat the gelatin into the grapefruit juice until it has completely dissolved. Remove from heat.

Remove the chilled panna cottas from the fridge and place two to three segmented grapefruit slices on top of each one.

Pour the grapefruit gelee into each of the panna cotta glasses so that it almost completely covers the grapefruit slices.

Sieve together flour, baking powder, and salt. In it, beat together sugar and butter until light and fluffy. Now add egg yolks one at a time while mixing. Add vanilla and whisk until combined. Slowly add the flour mixture in 3 parts, alternating with the coconut milk then beginning and ending with the flour mixture. Scrape down the sides of the bowl as needed and whisk until combined.

In a clean bowl, whisk the egg whites. Stir one-fourth of the egg whites into the cake batter to lighten, and then add the remaining egg whites until combined. (Do not over mix. You want some egg whites to still be visible in the batter.) Gently add in the shredded coconut.

Split the batter evenly among the lined muffin cups, filling them to about three-fourth full. Bake for about 20 minutes and let them cool for five minutes.

To make the filling, add the coconut cream, cream cheese and sugar in a bowl and whisk. Whip on medium speed for a couple of minutes. Slowly fold in the shredded coconut.

To make the frosting, beat butter until light and fluffy. Slowly add two-and-a-half cups confectioners’ sugar and beat until fluffy. Add lime zest, lime juice and remaining sugar. Beat for an additional two minutes.

To bring together the cupcakes, remove a small amount of the center part of the cupcake using a cupcake corer or pairing knife. Split the coconut filling evenly among the cupcakes; fill the hole in the middle of the cupcake. Pipe frosting onto each cupcake.

Nutritional values:

Calories: 213kcalFat: 7gCarbs: 35gProtein: 3g

8. Pastel “Rose” Sugar Cookies

For the ultimate baby shower brunch treat look no further than these pastel rose sugar cookies.

Mix the flour, baking powder and salt in a bowl, and whisk together to blend.

In the bowl of an electric mixer, mix the butter and sugar and beat together on medium-high speed until soft and fluffy for about two minutes. Beat the eggs one at a time, while mixing properly. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients. Cover and chill the dough for one hour.

Scoop a quarter cup of dough and roll into a ball. Flatten these balls slightly and place them on the baking sheet.

Repeat the process with the remaining dough, spacing the cookies 2-3 inches apart. Bake for about 10-12 minutes or just until set. Do not over bake these cookies.

Let it cool on the baking sheet for several minutes and move them to a wire rack.

For frosting:

Whip the butter with an electric mixer until creamy and fluffy. Add three cups of powdered sugar, one cup at a time and mix until thick and well-combined. Add vanilla and one tablespoon of cream, and mix on medium high until fluffy. Add more milk if you like the frosting to be thin or add sugar to make it stiffer.

Nutritional values:

Calories: 80kcalFat: 5gCarbs: 10gProtein: 1g

9. Heart-shaped Tarts

Make everyone feel like a kid again with this cute little heart shaped tarts.

Image: Shutterstock

Preparation time: 25minCooking time: 25minTotal time: 50minServes: 24

You will need:

12tbsp unsalted butter

1/2 cup cold water

1/2 cup raspberry jam

1 egg

How to:

Preheat the oven to 350 degrees F.

Mix two cups of flour, two tablespoons brown sugar and half a teaspoon salt. Cut the cold butter into pea-sized clumps. Add one-third cup of cold water to the flour mixture and roll into a ball. Cover the dough and refrigerate it for at least 15 minutes.

Powder a smooth surface with flour. Separate the dough in half and roll out until it is one-fourth inch thick. Use the heart-shaped cookie cutter to cut out 12 hearts. Put the hearts on a lightly greased cookie sheet. Put 1 teaspoon of raspberry jam in the center of each heart.

Put one egg in a small bowl and whisk. Brush the edges of the hearts with the egg mixture. Roll out the remaining dough and cut out 12 more hearts. Place those hearts on top of the filled ones and gently press the edges together.

Using a fork, crimp the edges together. Lightly brush the top of the tarts with the remaining egg mixture. Sprinkle with some sugar. Bake for 22-24 minutes, or until golden brown.

In a bowl, stir together the graham cracker crumbs, sugar and melted butter. Spread the crumbs in six individual serving dishes to form a crust layer, and refrigerate.

Place 25 marshmallows in a large, deep bowl. Microwave for 45-60 seconds until they puff up and begin to melt. Stir the marshmallows until smooth.

Use an electric mixer to whisk the cream cheese for two minutes. Add in the confectioners’ sugar and vanilla and beat for a minute more. Use a greased spatula to scoop out the melted marshmallows into the mixture and beat again. With the help of a rubber spatula fold in the whipped topping.

Pipe the cheesecake filling onto the cracker crusts and place them in the fridge.

Add chocolate to a heat-safe bowl. Over medium-high heat, bring cream to boil, pour it over the chocolate and let it stand for five minutes. Whisk the mixture.

Pipe in the chocolate ganache onto the cheesecake layer and then refrigerate until you are ready to serve.

Just before serving, top each cheesecake with a toasted marshmallow.

Nutritional values:

Calories: 250kCalFat: 12gCarbs: 42gProtein: 2g

If cupcakes, cookies and cheese cakes are not your thing then don’t worry. Below we have some healthy dessert bars for you to choose from.

Baby Shower Dessert Bars

These dessert bars are great and healthy for the soon to be mom and your guest will enjoy these treats too.

11. Almond Lemon Blueberry Pie Bars

Get the comforting taste of homemade bars. Perfect easy and healthy dessert bars.

Put two-and-a-half tablespoons batter into each full-size donut mold and leave one-fourth inch space at the top. Bake it for eight minutes, then rotate these trays, and continue baking until the donuts are golden brown.

Let it cool for some time. Place them on a baking sheet and coat with a topping of your choice.

For frosting, add half cup powdered sugar to one tablespoon coconut milk and quarter teaspoon vanilla. You can add an edible color of your choice. Add blue to indicate that the shower is for a baby boy.

Dip each donut thrice into the prepared icing to get an even coat. Sprinkle some white sprinklers on it.

Fold mixture with a rubber spatula using short strokes at first until it mixes well. The batter will be very stiff.

Place a small amount of the gel food coloring on the end of a rubber spatula and mix well.

Use bigger folds once the batter loosens. You will know the batter is ready, when it falls from the spatula in a thick ribbon.

Transfer the mixture to a piping bag. On prepared baking sheets, pipe out 1-inch rounds.

Leave the piped macaroons uncovered for 15 minutes to form a crust.

Preheat the oven to 300 degrees F.

Bake the macaroons for about 18-20 minutes.

For the butter cream, mix the confectioner’s sugar and butter together in a large bowl using a hand mixer. Beat until light and fluffy. If the mixture is stiff, use one or two tablespoons of milk or cream to loosen it. Add a few drops of extract and mix well.

Pipe the icing on half the macaroon shells. Sandwich with the remaining shells.

Nutritional values:

Calories: 212kcalFat: 9.78gCarbs: 26.4gProtein: 4.20g

17.Baby Blue Layered Jell-O

Perfect for a party, this layered Jell-O treat is not only fun to make, but also tasty to eat!

Mix one 3oz packet of Jell-O with a little over one teaspoon unflavored gelatin. Add a cup of boiling water and stir until it mixes properly. Pour into the content into a pan. Refrigerate for 20 minutes.

Mix the can of sweetened condensed milk with one cup of boiling water.

In another bowl, mix half cup cold water in two packets of unflavored gelatin. Let it stand for three minutes. Add in half cup boiling water and stir to dissolve.

Add sweetened condensed milk and cool it down to room temperature. Once the layer of Jell-O (from step 2) has set up for 20 minutes, pour one cup of the sweetened condensed milk mixture evenly over the layer of Jell-O. Refrigerate again for 20 minutes.

Repeat the Jell-O steps above to create another layer of Jell-O. Refrigerate it for 20 minutes.

Repeat until you have four layers of Jell-O and three layers of the sweetened condensed milk mixture. Keep it in the refrigerator until it completely sets. Cut into squares.

19. Blue Velvet Cupcakes

These ultimate baby boy shower dessert is a perfect shade of blue. They are a yummy treat for both your eyes and taste buds.

Image: Shutterstock

Preparation time: 20minCooking time: 25minTotal time: 45minServe: 10

You will need:

For the cake:

2 cups sugars

½ pound butter, room temperature

2 eggs

1tbsp cocoa powder

1tbsp royal blue gel food coloring

1 dab violet gel food coloring

2-1/2 cups cake flour

1tsp salt

1 cup buttermilk

1tsp vanilla extract

½tsp baking soda

1tbsp vinegar

For frosting

Cream cheese

2 sticks butter

1tsp vanilla extract

4 cups confectioner’s sugar

How to:

Preheat oven to 350 degrees F and line the cupcake pan with paper liners.

For the cake, combine sugar and butter until light and fluffy. Beat in eggs one at a time and blend it well after each addition.

Blend cocoa and food colorings to form a paste, add to the above mixture and mix well.

Sieve together flour and salt.

Add the flour mixture into the creamed mixture alternately with buttermilk. Blend in vanilla extract. In a bowl, combine baking soda and vinegar and gradually add to the mixture. Pour the batter into cupcake

papers. Batter should be thick! Bake for 25-30 minutes.

Let it cool completely before frosting.

For frosting, beat the cream cheese, butter and vanilla together until they are smooth. Put in the sugar and beat until the mixture is light and fluffy.

In a mixer, mix cream butter and sugar until fluffy. Beat in the eggs. Add flour mixture, vanilla and lemon extract to it and blend well.

Remove half the dough from the bowl, make a ball and wrap it well with a plastic wrap. Press down the wrapped ball with your palm and make a disc about two inches thick. Repeat the same thing with the second half of the dough. Refrigerate both the disc for 45 minutes.

Once cold and set, remove one disc, place two one-fourth inch wooden dowels on either side of the dough. Roll dough so it’s flush with dowels. This will ensure even thickness.

Place you dough again in refrigerator for another 15 minutes. And cut your shapes using cutter.

Preheat the oven to 325 degree F.

Bake for 14 minutes or till golden brown.

Let cookies cool.

Nutritional values:

Calories: 280 kcalFat: 12gCarbs: 32gProtein: 2.8g

Now, it is the time to move to the pink colors.

Baby Shower Desserts for Girls

In case you are having a baby girl, then choose one of the below desserts for your guests to know about the little one.

21. Strawberry mousse cups

Enjoy these layers of fluffy pink strawberry mousse resting in shells made of pure milk chocolate.

Combine eggs and butter. Add water, pudding mix, and cake mix and beat until the batter is smooth and thick. Spread it in the pans and bake for 20 -25 minutes.

Cool it completely.

Dissolve jello mix into boiling water. Place in a large, shallow pan and set in the refrigerator for 20 minutes.

Trim the domed tops from cakes. Dip cakes in the thickened jello mixture and remove them before the cakes get soggy. Let it set for about two hours.

For the filling, beat butter, vanilla and whipping cream. Put in marshmallow cream and beat until smooth. Slowly beat in the powdered sugar until just barely mixed. Increase the speed to high and beat until fluffy. Frost the cake and serve.